Conger Pie
From Artizan recipes, 1896
For a richer crust, use 0.75 pounds of flour and 0.5 pounds of fat without baking powder.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 34. The excerpt below is the record exactly as published.
Conger Pie. Ingredients. One pound of Conger. One teaspoonful of chopped Parsley One teaspoonful of chopped Onion. One teaspoonful of chopped Suet. One teaspoonful of Flour. Pepper, Salt, Nutmeg, and Mixed Herbs. Mix the above ingredients all together ; cut the fish into neat pieces, and lay them in a pie-dish, sprinkle a little of the seasoning between each layer of fish till the dish is full; put two ounces of butter on the top in little pieces. Make a paste as follows : — One pound of Flour. Five ounces of clarified Fat or Butter. A teaspoonful of Baking-powder. Salt. Water
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